Emmanuel Ryon, Meilleur Ouvrier de France Glacier and World Pastry Champion, and Olivier Ménard, a pastry chef of genius who trained in the most prestigious establishments, share a passion for ice cream. In 2015, they combined their talents and know-how to create Une Glace à Paris. Carefully selected fresh produce, excellent ingredients, original textures, innovative flavors and seasonal aromas… are at the heart of the creative approach of this duo of gourmets-gourmands.
